If you didn’t know, it’s citrus season. Everyone and their mum has been posting about winter salads, seville orange marmalades, orange cakes and glazes and I’m here for it.
The blood orange is one of the handful of citruses that everyone raves about and they hard to hunt down. They are sweetest in February because of the dramatic drop in temperature during the cold winter nights that follow warm, Mediterranean winter days, which in turn, makes the oranges a deliciously deep crimson red with orange streaks. Usually I can’t find them in any large supermarket chain, but I wandered into a random local fruit shop while in Whistable one weekend and the oranges were there in abundance! I picked up six and devised a sneaky plan to make a cake.
With this cake, because of the delicious orange syrup that you pour over before you add the cake mix, it soaks into the oranges perfectly ensuring you have a lovely moist cake at the end. This was a fan favourite at home and one I will happily make again when citrus season returns.
Blood Orange & Almond Cake
Ingredients
4 blood oranges small
3 eggs large
140 g golden caster sugar
90 g plain flour
100 g ground almond
1 tsp ginger ground
1 tsp baking powder
50 g butter melted
Juice of one blood orange (for the orange syrup)
100 g caster sugar (for the orange syrup)
Method
Preheat the oven to 155°C fan. Grease the sides of a 20 cm cake tin (not springform) then cut a disc of baking parchment for the bottom. Very finely slice 2 oranges and place them, over-lapping one another in the base of the tin.
Place one orange in a small saucepan and cover with water, bring to the boil and simmer for approximately one hour or until very soft. Remove from the water and allow to cool a little. Cut in half, remove any pips. Chop it all up very fine, it will be quite mushy. Scoop it all up and place into a bowl.
For the orange caramel: Juice the remaining orange and have it ready to add to the sugar. Take the sugar and place into a saucepan. Heat until it starts turning to a medium caramel colour, swirling the pan to help dissolve the sugar. Swiftly add the orange juice, it will bubble and spit so be careful. Now bring it back to a boil, to dissolve the caramel that has set, stir as you heat. Once dissolved carefully pour over the sliced oranges.
Combine all of the dry ingredients; flour, baking powder, ginger and ground almond. Set to one side. Beat the eggs with the sugar in a bowl with an electric whisk or in a free standing mixer until really thick, light and fluffy, takes about 5 minutes. Now fold in the dry ingredients along with the melted butter and finally the orange pulp.
Pour the batter on top of the oranges in the cake tin and place in the oven immediately. Bake for 40 minutes or until the cake is firm in the centre and a skewer inserted into the middle of the cake comes out clean. Remove from the oven and allow to cool on a wire rack for 15 minutes. Transfer the cake to a plate. Serve with Greek yogurt or creme fraîche.